HAPPY FALL!

Nothing screams fall like fresh apples and pears amirite!? I have an abundance of beautiful apples and pears of all varieties right now so it seemed more than fitting to preserve them in some way and enjoy all year long.

Enter: smooth, spiced, sweet but slightly tart, apple pearsauce. Bursting with fall flavor and no. sugar. added! Making this a wonderful snack, addition to breakfast, healthy dessert or for use in all your fall-inspired baked goods! I love having applesauce on hand to use as a healthy swap for baking and especially now that I have a little one, this applesauce is guaranteed to be one thing she will always eat. And honestly, storebought applesauce doesn’t even kind of compare to the deliciousness that is homemade!

Homemade= winning.

This recipe makes a large batch (8 pint-sized jars). Feel free to scale up or scale down the recipe as needed. I canned mine to last longer but you can also place jars in freezer or if making a smaller batch, simply keep in the fridge!

It’s a fair amount of peeling and chopping, but trust me, it’s worth it.

Prefer to watch? See how easy this simple applesauce comes together!

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No Sugar Added Apple Pearsauce

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  • Author: Erica
  • Prep Time: 45 minutes
  • Cook Time: 3 hours
  • Total Time: 4 hours
  • Yield: 8 pint-sized jars 1x

Description

A simply amazing no sugar added sauce made from apples and pears that is so perfectly tart sweet you’ll want some for snack or dessert every day!


Ingredients

Scale

Applesauce

  • 10lb apples and pears (as great as variety as possible! I recommend fuji, honeycrisp, pink lady, golden delicious, ambrosia and for pears Bosc, Asian and Bartlett)
  • juice of 1 lemon
  • 3/4 cup fresh squeezed 100% orange juice (can sub water)
  • 3 teaspoons cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger

Equipment

canner, tongs, sterilized pint-sized glass jars, lids and rims


Instructions

Core, peel and chop apples into roughly same-sized chunks. Place in an 8 quart (or larger) stockpot or dutch oven. Add lemon and orange juices and all spices. Toss to coat.

Bring to a simmer, reduce heat to low (while maintaining a simmer) and cover with lid. Let cook down for 2-3 hours or until apples and pears are very soft. Using an immersion blender, blend apples and pears into a sauce that is very smooth. Alternatively, you can transfer mixture to a regular blender to blend. If you like a chunky sauce, simply mash with a potato masher.

Ladle sauce into sterilized jars, leaving about 1/4 inch space at the top. Place on lids, wipe the rims and then securely fasten rims to the jars as tightly as you can. Place jars in a water bath canner for 20 minutes. Turn off heat and let canner settle for 10 minutes. Remove jars with tongs and carefully set on a towel. Let sit and you should hear each jar “pop” and seal within several hours. Store in a cool, dry location and refrigerate after you open each jar.

Use these as gifts, in a harvest exchange or keep them stockpiled for a year of tasty applesauce!


Notes

You can use all apples instead of a mix of apples and pears if you prefer.

I find the best flavor comes when you use a mix of different varieties of apples and pears.

If you do not want to can your jars, leave about 1 inch of space at the top and keep them in the freezer for up to 6 months.